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Recipes
Sensational Succotash
By adrienne30343
1.) Saute bacon in skillet over medium-high heat, stirring as needed, until fat renders, about 4 minutes
- 4 slices Uncured Sunday bacon, diced
- 3 cups Peeled Baby Carrots, chopped
- 1 small Yellow Onion, diced
- 2 Red Bell Peppers, seeded and diced
- 24 oz. Edamame
- 1 1/2 cup Cut Corn, thawed
- 15 Grape Tomatoes, halved
- 1/2 cup Half-and-Half
- 1 tsp. Dried Parsley
- Salt and Black Pepper, to taste
GameDay Wings
By adrienne30343
1.) Place 1 cup of the hot sauce, the buttermilk and the garlic powder in a large resealable plastic bag and stir t...
- 1 1/2 cups (12 ounces) mild to medium hot sauce
- 1/2 cup buttermilk
- 1/2 teaspoon garlic powder
- 3 pounds chicken wings, separated into two pieces with wing tips discarded
- 4 tablespoons unsalted butter (1/2 stick), melted
- Blue cheese dressing, optional
- Celery sticks, optional
Bacon Apple Stuffing
By adrienne30343
Bacon adds a smokey and savory flavor, while the apples add a touch of sweetness to this traditional bread stuffing...
- 8 ounces uncured bacon, diced
- 3 celery hearts, diced
- 1 medium yellow onion, chopped
- 2 tablespoons dried parsley
- 1 teaspoon sea salt
- 1 teaspoon poultry seasoning
- 4 Gala apples, peeled, cored and chopped
- 1 cup pecan halves, toasted and coarsely chopped (optional)
- 1 multigrain artisan loaf bread, stale or dried in low oven
- 2 cups chicken broth
- 2 tablespoons unsalted butter, softened
Black Bean-Goat Cheese Dip
By adrienne30343
1.) In a large saucepan, heat olive oil over medium heat
- 1 T olive oil, plus more for brushing (optional)
- 1 small onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 1/2 tsp cumin (preferably whole seeds, freshly toasted and ground)
- 2 cans (15 1/2 to 19 ounces each) black beans, drained and rinsed
- 1 cup chicken stock
- salt and freshly ground pepper, to taste
- 2 large Poblano peppers
- 1 bunch scallions, sliced (about 1/2 cup)
- 1/2 cup coarsely choppped cilantro
- 1 log (11-ounce) fresh goat cheese
- 6 whole-grain tortillas, cut into wedges
Shiso-Jito
By adrienne30343
In a cocktail shaker, muddle the torn shiso and lime wedges with the candied ginger
- 3 shiso or mint leaves, 2 torn into 4 pieces each
- 2 lime wedges
- 1 teaspoon chopped candied ginger
- Ice
- 2 ounces citrus vodka
- 1 ounce chilled ginger ale
Chocolate Chip Cookies/Cookie Sandwiches
By adrienne30343
1.) Preheat oven to 325°
- 1 cup coconut oil
- 6 Tbsp homemade applesauce or store-bought, unsweetened applesauce
- 1 tsp salt
- 2 Tbsp pure vanilla extract
- 1 1/4 cup evaporated cane juice
- 2 cups Bob's Red Mill gluten-free, AP baking flour
- 1/4 cup flax meal
- 1 tsp baking soda
- 1 1/2 tsp xanthan gum
- 1 cup vegan chocolate chips
Panko-Crusted Scallops
By adrienne30343
1.) Pat scallps dry. Season with salt and pepper
- 1 lb. large scallops
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 egg
- 1 Tbsp milk
- 1/4 cup AP flour
- 3/4 cup panko
- 3 Tbsp canola oil
- Lemon wedges (optional)
Tommy Gun
By adrienne30343
In a cocktail shaker, muddle the ginger with the jam and lemon juice
- 2 thin slices fresh ginger
- 1 teaspoon apricot jam
- 1/4 ounce lemon juice
- Ice
- 2 ounces Irish whiskey
- 1/2 ounce Grand Marnier
- 1 lemon twist (optional)
Quinoa Chop Chop with Citrus Vinaigrette
By adrienne30343
1.) Cook the quinoa according to the package directions
- For the dressing:
- 1 1/2 cups quinoa
- 12 dried Mission figs, roughly chopped
- 3/4 cup roughly chopped walnuts
- 1 red bell pepper, diced
- 1 to 2 carrots, diced
- 2 to 3 ribs celery, diced
- 4 Tbsp chopped fresh Italian parsley
- 1 cup canned chickpeas, drained and rinsed
- Salt and pepper to taste
- Juice of 1 large orange
- 3 Tbsp apple cider vinegar, or more to taste
- 3 Tbsp olive oil
Lemon Poppy Teacake
By adrienne30343
1.) Preheat oven to 325°
- 2/3 cup rice milk
- 1 Tbsp apple cider vinegar
- 1/4 cup poppy seeds
- 3/4 cup Bob's Red Mill gluten-free, AP baking flour
- 1/2 cup brown rice flour
- 1 1/2 Tbsp baking powder
- 1 tsp xanthan gum
- 1 tsp salt
- 1/2 cup coconut oil, plus more for the pan
- 3/4 cup agave nectar
- 1/3 cup homemade applesauce or store-bought, unsweetened applesauce
- 1 tsp pure vanilla extract
- 2 Tbsp pure lemon extract
- 1 Tbsp grated lemon zest